Type what you have

Ingredients

• ✓ lemon rind
• rice
• raisin
• milk
• honey
• butter
• lemon juice
• cinnamon

Instructions

1. 1 Combine rice, raisins, milk, honey, and butter in a saucepan. Bring mixture to a boil, reduce heat, and let it simmer for 15 minutes; occasionally stirring. Stir in lemon rind and juice.
2. 2 Serve rice in bowls; garnish with cinnamon and slivered almonds if desired.

By Susan

Ingredients

• ✓ lemon rind
• olive oil
• white wine vinegar
• mustard
• garlic
• sugar

Instructions

1. 1 In a glass jar, combine olive oil, vinegar, mustard, garlic, sugar, and lemon rind; shake well. Refrigerate until ready to serve.

By Louise from Australia

Ingredients

• ✓ lemon rind
• cornstarch
• milk
• white sugar
• salt
• egg yolk
• vanilla extract

Instructions

1. 1 Heat cornstarch in a saucepan over medium heat. Slowly stir in milk. Add sugar and salt; cook and stir until slightly thickened, about 15 minutes.
2. 2 Whisk egg yolks in a bowl; stir in ¼ cornstarch mixture, then stir into pan. Cook and stir until combined, about 1 minute. Add lemon rind; cook and stir until thickened, 7 to 10 minutes. Off heat, stir in vanilla extract to combine.

By Eric Bryant

Ingredients

• ✓ lemon rind
• millet
• all-purpose flour
• cornmeal
• poppy seed
• sugar
• baking powder
• baking soda
• salt
• milk
• honey
• canola oil
• egg
• vanilla extract
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread millet on a baking sheet.
3. 3 Bake in the preheated oven, stirring often, until toasted and fragrant, about 10 minutes. Remove from oven and cool, about 5 minutes.
4. 4 Increase oven temperature to 400 degrees F (200 degrees C). Grease 12 muffin cups.
5. 5 Mix millet, flour, cornmeal, poppy seeds, 3 tablespoons sugar, lemon rind, baking powder, baking soda, and salt together in a bowl.
6. 6 Whisk milk, honey, canola oil, egg, and vanilla extract together in a separate bowl. Stir milk mixture into flour mixture until just combined. Pour batter into the prepared muffin cups; sprinkle 1 tablespoon sugar over batter.
7. 7 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and tops are golden, 12 to 15 minutes.

By Em Caroline

Ingredients

• ✓ lemon rind
• walnut
• bread crumb
• olive oil
• dill
• salt
• black pepper
• salmon filet
• mustard
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Place walnuts into a food processor and pulse to coarsely chop. Add bread crumbs, lemon zest, olive oil, and dill; pulse until crumbly and mixture sticks together. Season with salt and pepper.
3. 3 Arrange salmon fillets, skin-side down, on the prepared baking sheets. Brush the tops with mustard. Spoon 1/3 cup of the walnut-bread crumb mixture over each fillet; gently press the crumb mixture into the surface of the fish. Cover with plastic wrap and refrigerate for 1 to 2 hours.
4. 4 Discard plastic wrap and bake in the preheated oven until fish flakes with a fork, 15 to 20 minutes. Sprinkle lemon juice over fillets just before serving.

By California Walnuts

Ingredients

• ✓ lemon rind
• olive oil
• onion
• garlic
• spinach
• kalamata olive
• feta cheese
• salt
• oregano
• white pepper
• tilapia fillet
• butter
• lemon juice
• paprika

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is soft, about 5 minutes. Add spinach to skillet; cook and stir until spinach is wilted and cooked down, 5 more minutes. Stir olives, feta cheese, lemon rind, salt, oregano, and white pepper into spinach. Cook until feta cheese has melted and flavors have blended, about 5 more minutes.
3. 3 Spread spinach mixture into a 9x13-inch baking dish. Arrange tilapia fillets over spinach mixture. Mix butter and lemon juice in a small bowl and drizzle over fish; sprinkle with paprika.
4. 4 Bake fish in the preheated oven until the flesh is opaque and flakes easily, 20 to 25 minutes.

By Eddie Riddell